☕ Origin and Types of Coffee
- Arabica (Coffea arabica): Grown at higher altitudes, mild flavor, 60–70% of world production.
- Robusta (Coffea canephora): Lower altitudes, stronger & more bitter, higher caffeine content.
- Liberica & Excelsa: Distinct flavors, limited cultivation regions.
🌱 Climate and Soil Requirements
- Temperature: 15–24°C (Arabica) | 24–30°C (Robusta).
- Rainfall: 1500–2500 mm annually, evenly distributed.
- Altitude: 600–2000 m (Arabica) | 0–800 m (Robusta).
- Soil: Fertile, well-drained volcanic or loamy soils | pH 5–6.5.
- Shade: Often grown under Albizia, Erythrina & other trees for microclimate & biodiversity.
🌿 Cultivation Practices
- Propagation: Seeds or cuttings | Seedlings raised in nurseries.
- Planting: Spacing 2–3 m between plants | Shade trees integrated.
- Weeding: Regular weeding to reduce competition.
- Pruning: Controls plant size & encourages new shoots.
- Mulching: Conserves soil moisture.
- Fertilization: Balanced NPK + organic manures.
- Irrigation: Needed in dry areas, especially during flowering & fruit setting.
🐞 Pests and Diseases
- Pests: Coffee borer beetle, leaf miner, mealy bugs.
- Diseases: Coffee leaf rust, coffee berry disease.
- Management: Resistant varieties + integrated pest management (IPM).
🍒 Harvesting and Processing
- Harvesting: Selective picking of ripe red cherries | Strip picking for mass harvest.
- Processing Methods:
- Dry (natural): Sun-dried, beans extracted.
- Wet (washed): Fermentation removes mucilage.
- Semi-washed (honey process): Partial mucilage left for flavor.
- Post-processing: Hulling, grading, roasting & grinding.
🌍 Major Coffee-Producing Countries
Brazil, Vietnam, Colombia, Indonesia, Ethiopia, Honduras, India, Uganda.